ambra
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Posts posted by ambra
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21 hours ago, weinoo said:
Absolutely - but be forewarned; it's booked up A LOT!
https://www.airbnb.com/rooms/10824038?source_impression_id=p3_1675081304_gPGUBJANYHGzzYTl
Thank you! You were right though, totally booked up for ages. 😃
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16 hours ago, weinoo said:
We've stayed in the same apartment a couple of times; it's located on Square du Temple Elie Wiesel, with a view of the square from its windows. It's around the corner from Rue de Bretagne, home to any number of fine food shopping establishments.
Would you mind sharing reservation link? I'm on the hunt for a place now.
Thank you!
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On 11/1/2008 at 5:58 PM, CanadianBakin' said:
Here's PH's formula from Chocolate Desserts:
1 1/2 cups (375 grams) heavy cream
1 Tbsp sugar
2 1/4 (65 grams) bittersweet chocolate, finely chopped
Basically same method as Alanamoana mentioned. I find if you first add just enough cream to cover the chocolate, mix it in with a spatula till smooth and then gradually add the rest of the cream you ensure that all the chocolate gets melted. Sometimes if you add all the cream at once you will sometimes have lots of tiny flecks of chocolate that won't melt so you don't get as smooth a texture.
And here I am 14 years later and I finally made the cake again! The recipe for the cream above is truly foolproof!
The chocolate cream, which mixes with the chocolate shavings that are used as decoration is divine and tastes just like how I remember it....
We make it with a yellow cake inside, and I still haven't found the correct cake for that -- it needs to be super light and airy. This time, I did it with a basic "pan di spagna" recipe and it was fine, but it wasn't good either.
Will try again soon. 🙂
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You can probably get the powdered form though it’s not the same.
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The things that come to mind can't be packed in a suitcase, but I think I would bring back pane carasau, fregola and Vernaccia di Oristano, I use the latter as an alternative to Marsala in many recipes. Can you bring bottarga or would that be off limits?
That said, GOOD Marsala (Not grocery store crap) from Sicily as well as anchovies from Sicily. And tuna, oregano, pistacchios, almonds, capers, sun-dried tomatoes, torrone.
The things I would say from Rome are all to be eaten fresh.
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These are not the same, but they do remind me a lot of sagne torte, which you find it Puglia. I love them.
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1 hour ago, rotuts said:
Ive been to two 5-guys here.
the attraction is you cn put all sorts of stuff on the burger
the bad is the bun , and many of the toppings are cold.
I had never been to the Five Guys in the US but went to the one in Milan and enjoyed it well enough, just because I hadn't had a crappy American fast food burger in ages. There is also a Steak n Shake (which I also didn't know) and that one was better though.
The Berlin write-up has been so fun! I went the summer before locked down and I loved it. And now I just wante to go back. 😀 It's all your fault! 🤭
Coincidentally, I'm told that all of the Doner Kebab meat in Italy comes pre-made from Germany. I don't know if that's true, but that's what they say!
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13 hours ago, Kim Shook said:
many of the dishes,
I hear you! For the past few years, my family --alone because of the pandemic -- couldn't find a single dish they were willing to give up. I hope it will all be wonderful and delicious and as stress-free as possible, Kim!
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8 hours ago, weinoo said:
We had an interesting pasta dish, with a new (to me) shape last night...
It's a shape Faella calls Tofe...https://www.gustiamo.com/tofe-by-faella/
I use these for Macaroni and Cheese a lot since we don't have macaroni here. Also sausage sauce.
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8 hours ago, JoNorvelleWalker said:
The sauce itself was pleasant, but with pasta the result was cloying.
I agree it can be a little much after a few bites.
7 hours ago, Honkman said:Just bechamel - no cheese, vegetable or anything else ?
In fact, a classic can be frozen peas and bits of ham with parmigiano crust.
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On 11/4/2021 at 6:33 PM, Duvel said:
After checking into the hotel I found a small Vietnamese neighborhood joint offering both. Berlin has a huge Vietnamese population stemming from East German times, where Vietnamese were welcome migrant workers. The city now is brimming with Vietnamese restaurants, a Vietnamese shopping center and Karaoke bars.
I remember the Vietnamese food there being absolutely amazing. I sometimes want to jump on the plane just for some noodles!
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On 10/4/2021 at 6:00 AM, Dante said:White Chili
Looks amazing! Do you have a recipe you can share?
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Oh boy, where do I begin? (We love risotto around here.)
I agree wholeheartedly that the broth you use is everything. If it is good quality, as are the butter and cheese, you don't even need to add anything!
Another citrusy one is leek risotto with lemon zest and scented with rosemary.
Another delicious one is radicchio. Can also be finished with some sort of white cheese.
Risotto with shrimp (Can be with tomato or with zucchini or with saffron.)
Risotto with calamari
Risotto with mixed seafood (clams, mussels, shrimp calamari)
Risotto with saffron is delicious with pieces of sausage. Instead of Milanese style it's called Monzese (a city outside Milan).
Risotto with pear and pecorino (or gorgonzola or taleggio) is popular here (but I don't like it).
Spring Risotto with new spring veg
Truffle risotto
Asparagus risotto
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@blue_dolphin Your food is always so beautiful!
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13 hours ago, heidih said:
Sounds wonderful. I was just reading a description of an Umbrian pasta dish where it is simmered in young wine, dressed with new olive oil and black pepper and tossed with a local hard sheep milk cheese. Totally different but the pasta in flavored liquid thing intrigues
Oddly, I've never met a "drunken" pasta I liked. But most people are really drawn to it over here.
I've not been posting much as I keep forgetting to photograph the food. Plus many, many moving snafus and we are finally just getting settled. But here is yesterday's dinner out.
Here you have a yummy rose (though alcohol felt strong); truffles and egg on toast (you might have realized by now that any time truffles are available I get them.
); Cantabrico anchovies with Burrata; a mixed antipasto plate with pappa al pomodoro in the center (tomato and old bread soup); stuffed rabbit; "Nana al forno" (Roast duck Arezzo-style) served with roast potatoes and veg not shown. There are three "fegatelli" ( liver wrapped in caul fat and sage then stewed) on top; and finally a coffee bavarese. And then the wine selection. No wine list, you have to get up and go choose. Which I love.
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I love this kind of stuff! But I sadly have little to add. We made pigs in blankets with one of those canned croissant things and the kids thought they were the best thing ever. haha. My audience is easy. 😛
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This is truly horrible to hear. My condolences to his family.
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16 minutes ago, Hermann Morr said:
https://www.giallozafferano.com/recipes/meatballs-with-sauce.html
Giallo Zafferano is an italian cooking site and they provide a translation.
Notice the tomato sauce in the recipe is not thickened, no butter, sugar or anything, so i would not call it a gravy.
There are many recipes in Italy and they don't all call for tomato sauce.
P.S. I don't really like Giallo Zafferano. I never use it at all. But they have some recipes too.
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3 hours ago, scamhi said:
Shrimp with lobster sauce
Urakasumi Shiboritate Tokubetsu Junmai Nama Sake
That looks divine and is something I totally miss. Do you have a recipe you love?
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On 9/5/2021 at 2:50 PM, weinoo said:
Followed to a "T," this will be the one and only time I'll make it. Oh yeah, Significant Eater loved it (but she's a junkfood junkie and probably ate lots of boxes of Kraft while away at college); I was not as impressed. I don't make macaroni and cheese that often (give me spaghetti cacio e pepe any day), but when I have, it's been light years better than this was.
Was it the evaporated milk?
My family prefers stovetop, I have never tried it with evap milk.
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Officially back in Tuscany with a celebratory lunch! So there was a summer parmigiana, a plate of cheese and salumi with crostino nero (paté), and another with some kind of ricotta, pici with meat sauce, ravioli filled with braised beef, maltagliati with wild boar sauce and a sprinkling of panforte on top, vegetable soup, beef tartar, and a dessert of pastry cream, ricotta and crumble of brutti ma buoni cookies. Wine speaks for itself. 😅 was too hot for Brunello.
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In the middle of heat wave and needing to clean out fridge, we made a version of straccetti alla romana (normally you mix the arugula through so it wilts against the thin slices of beef (think carpaccio or steakums) and that happened after pic was snapped. We also cook the beef a little differently. And there’s a dollop of basil mayonnaise I needed to finish.
And my version of insalata russa, which uses some of the tricks mentioned in the potato salad thread, like adding vinegar to hot potatoes. Italians normally put a TON of mayonnaise. But I keep it lighter.
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I have a ton of wineries to recommend for Etna if you decide to go.
If you go to Catania, I agree about fish market. And I haven't been in about five years, but the pastries (cannolis etc) at Pasticceria Savia were amazing. Not to mention the arancini.
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Our last Lombard outing was in Franciacorta, where they do classic-method sparkling wine. I needed to visit a winery client for work so we added in a tasting and then ate at Lake Iseo. Though they do serve lake fish, this is what we ate. 😃 Pasta with lobster, mixed seafood, whole-roasted turbot and mixed fried stuff. Last pic: A Franciacorta vineyard in all its glory. A welcome gray day because it was super hot.
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Minor Paris Report, Late 2022
in France: Dining
Posted
Everyone I know who has been to Paris in the past year has complained about the prices. I have been wondering if they are just choosing wrong.